Chicken Cacciatore with Sautéed Mushrooms & Zucchini
Canned tomatoes give this stew a chunky, full texture, so I don't purée the vegetables as I do in the other stews. Serve the stew over white rice, if you like.
Serves four to six.
To learn more, read the article:
Shortcut Chicken Stews
6 skinless, bone-in chicken thighs (about 2-1/4 lb.), large pieces of fat trimmed
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large red onion, finely diced
1/2 red bell pepper, cored, seeded, and diced
2 cloves garlic, smashed
1/3 cup dry red wine (like Chianti)
1 can (28 oz.) whole peeled tomatoes
2 sprigs fresh thyme, plus 1 tsp. chopped
2 small sprigs fresh rosemary
Pinch crushed red chile flakes
1 medium zucchini, quartered lengthwise and sliced into 1/4-inch pieces
1/2 lb. white mushrooms, cleaned and thinly sliced
1/3 cup pitted mixed green and black olives, quartered
3 Tbs. chopped fresh flat-leaf parsley; more for garnish
Season the chicken well with salt and pepper. Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium-high heat. When the oil is hot, add half the thighs and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.
Reduce the heat to medium and add the onion, red pepper, and garlic. Season generously with salt and cook, stirring often with a wooden spoon and scraping up any browned bits, until the onion softens and browns, about 12 min. Turn the heat to high, add the wine, and cook until it's almost completely reduced, about 2 min. Reduce the heat to medium and add the tomatoes and their juices, the thyme sprigs, rosemary, and chile flakes. Nestle the chicken into the sauce and add any accumulated juices. Cook, stirring and breaking up the tomatoes with a wooden spoon for 10 min. Adjust the heat to maintain a gentle simmer, cover the pot with the lid slightly ajar, and stew the chicken, turning it occasionally, until it's cooked through (check by slicing through the bottom of one of the thighs to the bone), another 25 to 30 min. If you like, discard the thyme sprigs, rosemary, and garlic.
When the stew is almost done, heat 1 Tbs. of the oil in a large skillet over high heat. When hot, add the zucchini. Season well with salt and pepper; sauté until the zucchini is tender and lightly browned, 3 to 4 min. Transfer to a bowl. Heat the remaining 1 tablespoon oil in the skillet and add the mushrooms. Season with salt and pepper. Cook, tossing occasionally, until soft and lightly browned, 3 to 4 min. Add the olives and chopped thyme, return the zucchini to the pan, and toss. Fold the zucchini mixture and the parsley into the stew. Taste for salt and pepper. Serve immediately with a sprinkling of parsley.
nutrition information (per serving):
based on six servings;
photo: Scott Phillips
From Fine Cooking 56
, pp. 37
February 1, 2003